Butternut Squashed Sidecar

Spring 2015

“This drink is inspired by the bounty of produce sourced from nearby Colorado farms. The butternut squash’s earthiness pairs with the Cointreau’s orange flavoring and the simple syrup’s sweetness, which is cut by the zing of lime and bitters. The cognac’s mellow foundation gives it body.” — Kristina Goode, general manager of Aspen Kitchen by David Burke Group in Aspen, Colo.

1-1/2 ounces butternut squash, pureed
1/4 ounce freshly squeezed lime juice
1/2 ounce cane sugar simple syrup
1/4 ounce Cointreau orange liqueur
1-1/2 ounces VSOP cognac
3 dashes Dale DeGroff’s Pimento Aromatic Bitters or Angostura bitters
powdered sugar
freshly ground nutmeg

In the oven, roast the butternut squash until soft. Puree it in a blender.

Place squash and all other ingredients except powdered sugar and nutmeg in a cocktail shaker. Add large ice cubes and shake vigorously.

Rim a rocks glass with powdered sugar. Strain the drink into the glass with a fine mesh sieve. Garnish with nutmeg on top.

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